{Shrimp and Grits}

One of my favorite things to do when traveling is eat all the food I can while I’m there 🙂 A couple years ago my husband and I went to D.C/Virginia and ate so many good things. One of the things that we couldn’t stop talking about where the Shrimp and Grits we had at Mount Vernon Inn…I can’t recommend them enough if you are ever around the area. I had to find a good recipe I could make from home…


5 cups low-sodium chicken stock

3/4 cup quick grits

1 1/2 cups grated pepper jack cheese

1 1/2 cups grated sharp Cheddar

1/2 cup mascarpone cheese

4 tablespoons butter

1 tablespoon olive oil

1 1/2 pounds peeled and cleaned jumbo shrimp

1 tablespoon Cajun seasoning

Kosher salt and freshly ground black pepper

6 strips bacon, chopped

1 onion, chopped

1 red bell pepper, chopped

1 jalapeno pepper, chopped

1 tablespoon tomato paste

Hot sauce, as needed

Juice of 1/2 lemon

3 scallions, chopped, for garnish


Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot.

Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)

Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.



Recipe Source: The Pioneer Woman

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